Dec 22, 2016

Creamy, Nutritional Butternut Squash Soup

One of my daughter's favorite soups is Butternut Squash Soup. She'll eat it for lunch, dinner or for a snack.

It's rich, it's creamy and it's very good for you.

Butternut squash is rich in Vitamin B-complex vitamins like folates, riboflavin, niacin, vitamin B-6, thiamin and pantothenic acid. It has more vitamin A than that of in pumpkin.

It has a similar mineral profile as that in pumpkin, containing adequate levels of minerals like iron, zinc, copper, calcium, potassium, and phosphorus.

Butternut squash seeds are a good source of dietary fiber and mono-unsaturated fatty acids that benefit for heart health. In addition, they are rich in protein, minerals, and numerous health-benefiting vitamins. The seeds are an excellent source of health promoting amino acid, tryptophan. Tryptophan converts to health benefiting GABA neuro-chemical in the human brain.

My daughter doesn't know all the nutritional information about butternut squash but she does know it's good for her and she loves to eat it.

Here's the recipe I use!

Butternut Squash Soup

1 2-3lb Butternut Squash; peeled, seeded, and chopped
2 Carrots, peeled and diced
2 TBSP Butter
1 onion, chopped
6 Cups Chicken Stock
Optional: Nutmeg, ginger, diced apple.

Peel, seed and chop Butternut Squash. Peel and chop carrot. Place both in a roasting pan together, drizzle avocado oil over, sprinkle salt and pepper on top. Bake at 350 degrees F for 30 minutes or until cooked and soft.
In a stockpot over medium heat, melt butter and saute onion, carrot and roasted butternut squash until all are tender. Puree the mixture in a blender or use an immersion blender.

Return puree to the stockpot, add chicken stock and simmer for 15-20 minutes. Season to taste. Enjoy

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